Tuesday, July 29, 2008

Sour Cream Rhubarb Pie

Here are some interesting facts:

In acting, it was common for a crowd of extras to shout the word "rhubarb" repeatedly and out of step with each other, to cause the effect of general hubbub. As a result, the word "rhubarb" is sometimes used to refer to irrelevant chatter by a chorus or crowd of extra actors.

In Baseball, the term "rhubarb" is an old-timey reference to a fight amongst many players. The iconic bench-clearing brawl is known as a "rhubarb".

In the 1989 film Batman, The Joker tells Bruce Wayne to "never rub another man's rhubarb". The term was used as a threat to Bruce Wayne, warning him to leave both men's love interest alone.

In Canada, the phrase "putting it in the rhubarb" describes driving a vehicle off the road, possibly into roadside vegetation.

When I think of rhubarb, I don't think of a hubbub or a brawl or a threat or driving a car. I think of that amazing extremely tart tasting plant that looks like "red celery stalks" and is WONDERFUL in pies and jams. It's famously paired with strawberries but stands beautifully on its own.
This recipe is a different twist on the usual rhubarb pie. It's creamy and delicious, with a yummy crumb topping.

Pie Filling:
one pie crust or half the recipe for Easy Pie Crust
4 c rhubarb, cubed
1 1/2 c sugar
1/3 c flour
1 c sour cream

Crumb Topping:
1/2 c flour
1/2 c brown sugar
1/4 c butter

Preheat oven to 400F. Line a pie plate with pie crust. Flute the crust to make a decorative edge. Arrange rhubarb in unbaked pie shell. Mix sugar and flour; blend in sour cream and pour evenly over mixture. Blend topping ingredients till crumbly. Sprinkle crumbs over rhubarb. Bake at 400F for 15 minutes, then at 350F for an additional 30 minutes till fruit is tender, filling set and crumb topping golden and bubbly.

Seriously, it's all about the brown sugar crumb topping. 'Nuff said.

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